Yield: Yields 2-1/2 lb.
Mexican chorizo is a fresh raw sausage made with dried chiles, garlic, spices, salt, and vinegar. Unlike Spanish-style chorizo, which is cured, it must be cooked before using. It can be more difficult to find than Spanish chorizo, but it’s easy to make yourself with this recipe.
The chorizo will keep in the refrigerator for up to 3 days and can be frozen for up to 3 months.
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Delicious but very hot and spicy; will probably use less chile next time.
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